96 STORRS AGRICULTURAL EXPERIMENT STATION. 
1. Oidium lactis has been found in every brand of Camem- 
bert cheese studied. 
2. It has never been found upon a ripened Camembert 
cheese which lacked the flavor. | 
3. The flavor has never been found in a cheese without the 
Oidium. 
4. Every other species with which the flavor seemed obtain- © 
able has been eliminated from one or more experiments without 
loss of flavor. 
5. Bacteria or other molds do in many cases modify the 
flavor of Camembert cheese but do not seem to be able to pro- 
duce it independently of the mold. ‘There thus arise charac- 
teristic secondary flavors which are associated with the output 
of certain factories and which command special markets. ‘These 
varieties are usually more highly flavored than what we have 
regarded as typical. 
The essential relation of the Camembert Penicillium and 
Oidium lactis to the production of Camembert cheese is, there- 
fore, well established. Several mycological questions remain. 
What are the optimum conditions of temperature and moisture 
for the use of these molds in cheese ripening? What are the 
most practicable means of cultivating material for inoculation ? 
_ How can the proper inoculation with these molds be most 
effectually secured? What other fungi occur as contaminating 
species and how can they be controlled ? 
TEMPERATURE. 
Since the higher temperatures of the ripening cellar lead more 
rapidly to the development of bacteria it is necessary to deter- 
mine the lowest temperature which will permit mold growth 
and also enzyme action. The different species respond quite 
differently to temperature. In one experiment eight species 
were inoculated into slanted tubes of gelatine and put in a 
refrigerator where the temperature varied from 5° to 10° C. 
Of these the Camembert Penicillium and two nearly related 
species Nos. 68 and 310 grew, but fruited very slowly, showing 
an inhibiting effect. The Roquefort Penicillium grew and 
fruited normally as also did Oidium lactis. The species of 
Mucor used developed very slowly and fruited only slightly. 

